Hummus is one of those recipes that can be made in so many ways and there is no right or wrong way. Personally, I like a good classic garlic hummus with some delicious pita chips.
If you go to the store, you can often find hummus already made in the deli section or near the produce. There are so many flavor options, and those can be a great place to get some ideas for what you might like. My brother-in-law gave me this recipe a while ago, and it’s the only way I make hummus. Justin will make it with red peppers sometimes, and other ingredients, but this is my preferred method.
When making our own hummus, we can make it exactly how we want it. Most of the ingredients for a basic hummus are easy to find at almost any grocery store. The only thing I have a hard time finding is the Tahini, so I order that from Amazon. It seems expensive, but you use so little of it for each batch that it lasts a long time. I’ve had the same bottle for at least a year now. Which makes me think I should probably check if there is an expiration date!
A few months ago we went to a farmer’s market in our neighborhood and there was a couple set up with at least a dozen varieties of hummus as well as naan, pita bread, and pita chips that were all homemade. They let us try a few samples, and we bought the spinach hummus. It was a little strange because it was green, but the spinach was not overwhelming, and the boys both liked it too.
Step by Step
Hummus really could not be any easier to make. I use a magic bullet to blend everything, but you could also use a regular blender. The magic bullet cups are a perfect size for the amount in this recipe and it blends everything together nicely.
The chickpeas need to be drained before adding them to the blender, but you also need two tablespoons of the juice, so make sure to set that aside before dumping it all down the sink! I may have done this a time or two, and I add water instead. You just lose a little bit of the flavor when that happens.
Add all of your ingredients to your blender and give it a good shake (at least this seems to help with the magic bullet since you are flipping it upside-down). Turn the blender on and blend until you have your desired consistency. I like my hummus to be on the thicker side, but make sure that all of the chickpeas have been crushed so you don’t get chunks of them in the hummus.
When serving the hummus, make a small well in the middle and add about a tablespoon of olive oil and sprinkle with a bit more paprika. We like to use pita chips or pita bread for dipping, and have also used fresh vegetables as well. I have a recipe for homemade pita bread, but I haven’t made it in a long time. As soon as I get to make that again, I will add a link here if you want to try to make your own.
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- 1 can chickpeas
- 2 tbsp chickpea juice
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1 tbsp minced garlic
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp cumin
- 1 tbsp water
- 1 dash paprika
- Drain chickpeas, reserving 2 tbsp of the chickpea juice
- Add all ingredients to a blender (I use the magic bullet)
- Blend all ingredients to desired consistency, making sure all of the chickpeas have been crushed
- When serving, make a small well in the hummus and add a small amount of olive oil and sprinkle with paprika if desired
- Serve with pita chips, pita bread, or fresh vegetables to dip
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